Ales Dancak Shiboridashi

The vessel is designed to be held by the rim and the base. Because Japanese green teas are typically brewed at lower temperatures—usually between 60°C and 80°C—the clay remains comfortable to handle if you grip it carefully near the top edge.

This size is ideal for a solo session or for sharing with one other person. It is specifically calibrated for gongfu-style brewing, where you use a higher leaf-to-water ratio and perform multiple short infusions.

This vessel is crafted from local clay, which can subtly soften the astringency of Japanese green teas. Over time, the porous nature of the clay may absorb some of the tea's oils, potentially seasoning the pot to enhance the flavor profile of your favorite leaves.

Rinse the vessel with hot water immediately after use and allow it to air dry completely. Avoid using soap or detergents, as the porous clay can absorb these chemicals and taint the flavor of future brews.

While optimized for Japanese green teas, it works beautifully for any tea that benefits from precise, short infusions, such as high-quality oolongs. However, because the clay is porous, it is best to dedicate this pot to one type of tea to avoid flavor cross-contamination.